A dish invented in Hong Kong and served in many chachanteng.
焗葡國雞飯
['Guk pou gwok gai faan']
BAKED PORTUGUESE CHICKEN AND RICE
Marinate about half a pound of chicken chunks in a little rice wine, soy sauce, ginger, and corn starch. Then brown them in a skillet with a few chunks of fatty sausage (linguiça or chorizo, your choice). Layer it on top of scallion & egg-fried rice in a casserole, add cooked potato wedges, pour a mild coconut curry sauce over, add a sprinkle of grated cheese, and brown it under the broiler. A slight excess of the coconut curry sauce is recommended.
Serve with hot sauce on the side.
Some people cook chopped bell peppers along with the chicken.
From this post: HALF BAKED PORTUGUESE COOT
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